One major problem with frozen fruits is a loss of texture. Therefore this study investigated the effects of the freezing process on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozenthawed fruits varied in these three properties because of diversity in the fresh fruits. Mango had the highest total soluble solids content and the low...

The new result for the third-order QCD corrections to Re+e− , unlike the old, incorrect result, is nicely compatible with the principle-of-minimal-sensitivity optimization method. Moreover, it leads to infrared fixed-point behaviour: the optimized couplant, αs/π, for Re+e− does not diverge at low energies, but “freezes” to a value 0.26 below about 300 MeV. This provides some direct theoretical ...

The freezing stage governs several critical parameters of the freeze drying process and the quality of the resulting lyophilized products. This paper presents an integrated ultrasonic transducer (UT) in a stainless steel bottle and its application to real-time diagnostics of the water freezing process. The sensor was directly deposited onto the stainless steel bottle using a sol-gel spray techn...